Vegetarian Mee Goreng

I love noodles and keep on experimenting with noodles from different cuisines. “Mee/Mi Goreng” is Malaysian Fried Noodles. Indonesians call it as “Mie Goreng”. It is popular in Malaysia, Indonesia and Singapore. These fried noodles are similar to the Chinese Chow Mein and Japanese Yakisoba. I fell in love with Mee Goreng after tasting it from a restaurant. I tried instant varieties of Mee Goreng, Chow Mein and Yakisoba, and they were pretty ok but nowhere near in taste to the restaurant varieties. Mee Goreng is made by stir frying crispy Yellow Noodles. Some special ingredients used for making Mee Goreng are shallots, garlic, sweet soy sauce (Kecap Manis) and tomatoes. The additon of all these ingredients gives it a sweet, tangy and spicy taste.

Vegetable Mee Goreng

A few days ago, I made Vegetable Mee Goreng for lunch with whatever ingredients I had with me. I didn’t have Yellow Noodles. Instead, I used some Vietnamese Vegetarian Noodles without egg. I didn’t have Sweet Soy Sauce. So I used little sugar along with ordinary Soy Sauce. Usually, dark soy sauces are sweet whereas the Light ones are salty.

Vegetarian Mee Goreng

Here is my recipe for Vegetarian Mee Goreng. You will love this recipe and will definitely become a fan of Mee Goreng.

Ingredients

Yellow Noodles – 1 packet (12 -14 oz)

Finely Diced Onions – 1 large

Finely Minced Garlic – 4 or 5 cloves

Finely Diced Dried Red Chillies – 2

Diced Tomatoes – 1

Diced Spring Onions (Greens) – 1 bunch

Shredded Cabbage – 1/2 cup

Potato – 1 medium

Bean Sprouts – 1/2 cup

Fried Shallots – 1/4 cup (for garnishing)

Salt – to taste

Oil – 2 tbsp

For the Sauce

Soy Sauce – 4 tbsp

Tomato Ketchup – 3 tbsp

Sriracha Red Chilly Sauce – 1 tbsp

Chilly Garlic Sauce – 1 tbsp

Sugar – 1 tbsp

Preparation Method

If you are using Yellow Noodles, soak it in cold water and drain immediately.

If using other varieties of noodles, boil water, soak noodles for a minute or two and drain completely. The noodles should remain crunchy and not soggy.

Microwave the potato with a few tablespoons of water for 3 minutes. Peel the skin and dice it into bite sized pieces.

Heat 2 tbsp of oil in a wok and saute onions until translucent.

Add red chillies and garlic and saute for 2 minutes.

Throw in the tomatoes and cook till soft.

Add cabbage and potatoes. Stir fry for a few minutes until cabbage is done.

Mix all the ingredients for the sauce and pour it into the wok along with salt to taste.

Add the noodles, bean sprouts and spring onions. Toss everythign well for 4-5 minutes on medium high heat until the sauces have been absorbed by the noodles.